La Banderita Carb Counter Tortilla Wraps Soft Taco
Photo: Open Food Facts contributors (CC BY-SA)

Wheat breads

La Banderita Carb Counter Tortilla Wraps Soft Taco

Score

Good 63 out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains seed oils
  • Contains palm oil
  • Contains whole grains

Why it scores 63

La Banderita Carb Counter Tortilla Wraps Soft Taco scores 63 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 7 points Salt 1.9 g / 100 g: Very high in salt. Strong
  3. minus 4.5 points 4 kinds of ultra-processing markers: Industrial additive classes found: industrial fat, industrial protein, modified starch and thickener, stabilizer or gelling agent. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Tortilla Wraps Soft Taco

START100

Ingredients

  • Modified starch minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Wheat gluten minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Vegetable shortening minus 2.5 points
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Palm oil minus 1.5 points
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [2][3][4]
  • Canola oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Soybean oil minus 1.5 points
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Sodium acid pyrophosphate minus 0.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [9]
  • Sorbic acid minus 0.5 points
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. [10]
  • Calcium propionate minus 0.5 points
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [11]
  • Guar gum minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−14

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers minus 4.5 points
    Emerging Industrial additive classes found: industrial fat, industrial protein, modified starch and thickener, stabilizer or gelling agent. [1]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.9 g / 100 g minus 7 points
    Strong Very high in salt. [12]
  • Fiber 31 g / 100 g plus 4 points
    Strong A good source of fiber. [13]
  • Protein 9.5 g / 100 g plus 2 points
    Info A good source of protein. [13]
subtotal−1

TOTAL 63Good

100 − 37.5 = 62.5 → 63

Can’t score above 79. High in salt (above the front-of-pack "high" level). [14]


GTIN 00027331033194 · 2026-08-10

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy142 kcal
Fat3.6 g
Saturated fat0 g
Trans fat0 g
Carbohydrates7.1 g
Sugars0 g
Added sugars0 g
Fiber31 g
Protein9.5 g
Salt1.9 g

Serving: 1 Tortilla (42 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

water, modified wheat starch, wheat protein, wheat gluten, oat fiber, vegetable shortening, contains one or more of the following: palm oil, canola oil, soybean oil, wheat flour, contains 2% or less of the following: salt, baking powder, sodium acid pyrophosphate, sodium bicarbonate, corn starch, calcium sulfate, sorbic acid, fumaric acid, calcium propionate, guar gum, l-cysteine, enzymes, ascorbic acid

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  3. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  4. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  5. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  6. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  7. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  8. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  9. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  10. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  11. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  13. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org